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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Knead rice flour, gram flour, salt, cumin seeds, black sesame seeds, turmeric powder, red chilli powder, butter, asafoetida, hot oil, and water into a semi smooth dough.
Rest the dough for 15-20 minutes.
Heat sufficient coconut oil in a pan for frying.
Take a chakli mould and adjust the ribbon plate.
Add the kneaded dough into the mould.
Rotate the chakli mould to form ribbon structures.
Fry the ribbons in hot oil until crispy.
Fry a few curry leaves separately and serve with the murukku.
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Ensure the dough is semi smooth to avoid breaking while shaping.
Adjust the spice levels according to your preference.
Can I use any other oil for frying?
Yes, you can use any neutral oil for frying, but coconut oil adds a distinct flavor.
How do I store Ribbon Murukku?
Store in an airtight container to maintain crispiness.
Can I make Ribbon Murukku without a mould?
The mould is essential for the ribbon shape, but you can try using a piping bag with a wide nozzle as an alternative.
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